Gary C. Chapman 014-10-02
Secaucus
1- Heat the butter in a heavy pot and brown the chicken on
all sides about 6-10 minutes depending on thickness per
side then transfer the chicken to a plate. In the same
butter, add the onions and mushrooms frying until
golden brown. Add the garlic and tomatoes (and
pepper if using) and fry another 2-3 minutes. If the
pot gets dry just add more butter but be sure not to
burn the butter. Remove the pot from the heat and
stir in the paprika, salt and pepper (paprika becomes bitter if scorched so be alert).
2- Return the chicken to the pot and pour in the chicken broth. (2 cups to start however if needed add more to cover the chicken) The chicken should be mostly covered. Return the pot to the heat and bring it to a boil and reduce the heat to medium-low and simmer for 40 minutes and cover the pot. After 40 minutes, remove the chicken and transfer to a plate.
3- While the chicken is on medium to low simmer in a small bowl, stir the flour into the sour cream and mix together forming a smooth paste. After the chicken has been removed from the broth and transferred to a plate, stir the cream mixture into the sauce, whisking constantly to prevent lumps. Bring it to a simmer for a couple of minutes until the sauce is thickened. Add salt and pepper to taste. Return the chicken to the sauce and simmer to heat through just long enough to get the sauce hot.
4- Serve the Chicken Paprikash over egg noodles with lots of butter. (I prefer Spaetzle Egg Noodles. However, this dish also works great over heated sauerkraut also with lots of butter. If using sauerkraut be sure to rinse out all the brine first and pat dry. Cook with ½ cup of butter and fresh ground pepper to taste. Cook for 15 minutes on medium-low simmer then serve main dish over the top.)
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